Pumpkin Loaf with Caramel Drizzle

Pumpkin Loaf with Caramel Drizzle

I've been feeling the fall vibes lately if you couldn't tell. My most recent recipes are warm, comfort food type of meals and I'm loving it. If you need some comfort food in your life, try the Sesame Peanut Noodles, which are made with ingredients you already have in your kitchen and only take 20 minutes to make. If you need a warming morning pick me up give my Vegan Dirty Chai Latte a go - save the Starbucks purchase for another day when you're really pressed for time.

I know fall doesn't technically begin for another week, but there are deals on deals for fall-inspired everything in every direction I look, I can't help myself any longer. Stock up now on pumpkin puree before I (or someone else like me) buys it all.

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I'll be sharing plenty more pumpkin ingredient recipes, but for now let's start with a simple pumpkin loaf. This recipe will take a little less than 45 minutes, including baking. I love to have this as a dessert, a sweet snack, or breakfast. This would also be a nice neighborly gift around the holiday season.

This recipe is:

  • Straight forward
  • Vegan
  • Fall-inspired
  • Filling
  • Sweet
  • Moist
  • Crumbly


Pumpkin Loaf

  • 3/4 coconut flour
  • 3/4 all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 2 flax eggs
  • 1 tsp allspice
  • 1 tsp ground cloves
  • 3/4 tsp cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 cup nondairy milk
  • 1/3 cup vegetable oil
  • 2 tbsp maple syrup
  • 1/2 coconut sugar
  • Optional: chocolate chips

Caramel Drizzle

  • 1 14 oz. can reduced fat coconut milk
  • 1/2 cup coconut sugar
  • 1 tbsp vanilla extract
  • 2 tbsp vegan butter
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Prepare your flax eggs in a small glass bowl. This is a 1:3 ratio - 1 tbsp of water for every 3 tbsp of flax meal, therefore 2 tbsp of water and 6 tbsp of water. Mix and place in fridge to chill.
  3. Add the flours, baking soda and powder, salt, ground cloves, pumpkin pie spice, cinnamon, allspice, and coconut sugar in a medium bowl and mix until thoroughly combined.
  4. Add the pumpkin puree, nondairy milk, vanilla extract, and flax eggs into a separate bowl and mix well.
  5. With a hand mixer in small amounts, add the dry mixture the wet, adding small amounts of the vegetable oil as necessary to ensure everything combines evenly. Depending on how sweet you want your loaf to be, you can add 1 or 2 tbsp of maple syrup. I used 2 and it was the perfect amount.
  6. Spray a bread pan with cooking spray or rub coconut oil on the sides to prevent sticking. As you can see in my photos, my loaf was only about 2 inches high. If you want your loaf to be taller, you can use a narrower pan.
  7. Pour the mixture into the pan and place into the oven for 25 minutes.
  8. While the loaf bakes, pour the coconut milk into a small-medium pot with the coconut sugar and the vanilla. Keep on medium heat stirring continuously to prevent burning. Once the milk begins to appear like a caramel color, add the vegan butter and stir it in.
  9. After about 10 minutes, the caramel will be gooey. Remove from the heat and place in a glass container. Now is a good time to clean up some dishes while the loaf finishes baking.
  10. After 25 minutes, remove the loaf from the oven and allow to cool for 10 minutes before putting the caramel on top. The leftover caramel is perfect for ice cream and other desserts!
  11. Store in the fridge, covered. Will keep up to ten days after making.
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